Lavender & Olive Focaccia |
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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 16 |
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Lavender imparts a delicate flavor to this homemade focaccia. It reminds me of my trips to Italy, and eating it brings back the relaxed vacation mood.Sherry Haddox, Austin, Texas Ingredients:
1 package (1/4 ounce) active dry yeast |
1-2/3 cups warm water (110° to 115°), divided |
1 tablespoon honey |
6 tablespoons olive oil, divided |
2 teaspoons salt |
4 to 5 cups king arthur unbleached all-purpose flour |
15 greek olives, chopped |
1 tablespoon dried lavender flowers |
1 garlic clove, minced |
1 teaspoon kosher salt |
Directions:
1. In a large bowl, dissolve yeast in 1/2 cup warm water. Stir in the honey; let stand for 5 minutes. Add 4 tablespoons oil, salt and remaining warm water. Add 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough.
2. Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a large greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
3. Punch dough down; divide in half. Cover and let rest for 10 minutes. Shape each portion into a 9-in. circle. Place on greased baking sheets. Cover and let rise until doubled, about 30 minutes.
4. Using the end of a wooden spoon handle, make several 1/4-in. indentations in each loaf. Combine the olives, lavender, garlic and remaining oil; brush over loaves. Sprinkle with kosher salt.
5. Bake at 375° for 25-30 minutes or until golden brown. Remove from pans to wire racks. Serve warm. Yield: 2 loaves (8 wedges each).
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